RAMADHAN MENU BUFFET UPM L'APPRENTI RESTAURANT

Today menu : 26 July 2012

Appetizer / Salad
Acar Buah, Kerabu Jantung Pisang, Kerabu Pucuk Paku, Kerabu Mangga Muda, Salted Fish, Pickle Fish, Rojak Buah, Papadom, Keropok Lekor, Kurma, Ulam -Ulam, Achar Tomato, Bendi Berempah, Slad Campuran, Pechal Jawa, Sambal Jawa

Sambal
Air Assam, Cili Padi dan Kicap, Sambal Belachan, Budu, Tempoyak, Sweet Chilli Sauce, Peanut Sauce, Thousand Island

Soup
Tulang Kambing bryani style
Mushroom

Hot Main Dishes
Garlic Fried Rice
Steam White Rice
Bubur Lampuk
Ayam Perchik
Black Pepper Beef Chinese Style
Tandory Fish Fillet
Mushroom Egg omelette
Okra Tempura with Lime Chilli Sauce
Baby Kailan with Garlic Soya Sauce
Assam Pedas Pari
Lamb Dhalca
Squid Sambal Petai
Pajery Nenas

Stall Beverage
Nescaffe, Bnadung, Teh Tarik, Air Tebu

Stall Pasta
Spagheti Bolognaise and Fettucinni Marinara

Stall Kway Teow
Penang Char Kway Teow

Stall Ikan Bakar
Pari, Tenggiri, Sotong, Mackeral

CARVING STATION
Lamb Leg with Bryani Rice

Lok-Lok Station
with chilli and sweet soya sauce
Sushi selection

Pastries
Selection of Cake
Goreng Pisang, Cempedak dan Ubi Keledek
Mousse and French Pastries
Bubur Jagung, Bubur Kacang
Malay Kueh
Ice Cream
Triffle
Cut Fruits

CAPITAL INVESTMENT OPPURTUNITY IN FOOD AND BEVERAGE BUSINESS

The best Food and Beverage logistic location

Introduction:


The only prime location in Malaysia and best of the best tourism sport and the most alive capital throughout the Malaysian state. The concept will feature fresh seafood and live cooking in the restaurant. Open terrace for the lounge outlets and smell free sea breeze.


Along the seafront sidewalk and must a visit location tourism after built. Looking for the investor and partner for this dream projects and a visible outlook ROI within a short period of time forecast.


Enhance the beautiful South China Sea, and the friendly people with vibrant party atmosphere. The place design according the lifestyle suite.


As such the sounds look as good as story, and looking forward for make it reality. Can arrange the presentation management proposal anytime.

Chef Kadir

Today set Lunch March 2nd Lapprenti Restaurant

APPETIZER

Marinated Poached Salmon Tim bale

Cucumber, salad greens & lime honey chive dressing

SOUP

Cream of Vegetables with Garlic Crouton

MAIN COURSE

Oven roasted Chicken Wellington with seasonal vegetables,

Mushroom Sauce

DESSERT

Cream Brule and Vanilla Ice Cream

Freshly brewed Coffee or Tea

MALAY PASTRY

KUIH YANG DIBAKAR ( BAKED MALAY PASTRIES )
1. Bingka Pandan
2. Bingka Jagung
3. Bingka Roti
4. Bingka Tepong Beras
5. Bingka Pulut
6. Bingka Ubi Kayu
7. Bingka Labu

KUIH YANG DI KUKUS
1. Talam Berlauk
2. Talam Pisang
3. Talam Labu
4. Talam Roti
5. Talam Tepung
6. Kuih Lapis
7. Kasui
8. Sri Muka
9. Sri Kaya Pulut
10. Apam Gula Hnagus
11. Apam Siam
12. Apam Hitam Manis
13. Talam Kacang Merah
14. Talam Ubi Kayu
15. Sri Kaya

Malaysian Cuisine - Lunch Menu Sample

Soup - Spicy King Prawn with Coconut Cream and  Lemongrass

Stuffed Squid with Sticky Rice and Pan Fried Cod Fish with Mint Spicy Sauce

Roasted Marinated Chicken with Perchik Sauce

Malaysian Mix Fruits witn Orange Sorbet

Wagyu Beef Curry with Pineapple and New Potato

Platting and Serving the soup

Table Set-up with Ulam - Ulam and Sambal Belachan as side dishes

FOOD DISHES PRESENTATION AND ART OF PLATTING

Sometime we wonders how the chef create the dishes so nice and evently colourful and artistic design. As a chef, we need to develop a kind of artistic visual before actual plating  the food on the plate. Simple draft of the menu on the plate will do a lots of different when you actually cook the dish. I am  draft here some sample of my dish before i am cooking. The dish or  menu for the restaurant AND  special meal sevices of the day.

Dessert Chocolate Platter

Appetizer Platter, Combination of the dishes with individual food garnishe

Main Dishe

Main Dishe Steam Cod Fish and Young Manggo Salad wrapped with Rice Papper serve with Papaya Calamansi Sauce, Potato Cream Brule and Tomato Glaze

GRILLED MARINATED CHICKEN BREAST SERVE WITH KURMA GRAVY AND BABY POTATO

L'apprenti restaurant promotion dishes. The  presentation of Malaysia Modern Cuisine and i am try to formulate the dishes to be part of set course menu.

The Chicken Breast, marinated with garlic and spices then skewer.

Slow seared grilled and simmer with Kurma gravy, serve with Raisin, Fried Shallot Bryani rice.

Simple and very fresh dishes, can be a la carte or buffet menu.

MEETING COFFEE BREAK MENU

3th. November 2011

L'aprrenti Chef have the oppurtunity to set a special meeting at the Dewan Senat UPM.
The menu for this event  :

MESYUARAT PERSEDIAAN UNTUK JKPA IPTA SELURUH MALAYSIA

BILIK SENAT, BANGUNAN PENTADBIRAN

3th. NOVEMBER 2011

3.00 PM, 80 PAX

MENU 1

INDIVIDUAL SET UP

UPM Durian Cream Brule

Mayo and Tuna Mini Croissant Sandwiches

Mix Cut Fruits garnished with Mint Leaf and Strawberry

   

Coffee or Tea

Mineral Water

   

Dewan Senat

UPM Durian Cream Brule, Mayo and Tuna Mini Croissant Sandwiches, Mix Cut Fruits garnished with Mint Leaf and Strawberry. The Executif Chef Abdul Kadir Razak with the UPM kitchen and service staff dedicated to design your menu for your specific occasion. Our award medal winner chef will meet your style of menu and design. Internationaly taste for the fine dining special meeting package with well plan.

 

Special extra detail service at L'apprenti UPM

L,apprenti meeting package set up at UPM

Searching for Malaysia Master Chef

Chef Joharie or Papa Chef at UPM L'apprenti restaurant for a Lunch Break. We are honour to have him for the quickly lunch and he find out our Baked Salmon dish with Pumpkin Calamine's and Sago Comport are the winner.

We take this opportunity to thank you Chef Joe as the Master Chef Malaysia honorary Judges.

Do not forget if you really need our assistant for peeling the onion and potato we will be there to be kitchen helper in coming reality cooking show. Our menu and kitchen design will be the best place for training camp. The design and Hobart brand is suit to the Classical cooking demonstration with Celebrity Chef or Master Chef. The menu is par with others fine dining g restaurant. We cook the best ingredient's and with Malaysian basic cooking classical dishes and fresh ingredient's.

Upm faculty food service and managements also will help in demontration vegetables carving display. The Chef is art of Gardemanger and will train the new apprentice absolutely vegetables modern display. Full of Art background the Vegetables and Fruit display not only for the Buffet arrangement but also can be the comptemprorary welcome display at main entrance. We are specialised in modern arrangement and set up.

We also the Chef, make the live cooking show and reality hands on cooking show. The audience can feel and follow the recipe according the Chef instructor. The courses are live and more active with participants hands on doing what it is best show.

We manage the best kitchen equipment and design at Food Complex. Our Chef are award winner Chef and certified train the trainer course.

PROFESSIONAL CHEF & MALAYSIAN CHEF

                                                             CHEF

                                                           Live Grouper Fish



Absolutely, the freshens the best for steam. No need specialties or  skill for cooking the dish. The simple ingredients the best it is taste.

1. Julienne fresh ginger
2. Slice Mushroom

Steam for 15 minute, then aerve with hot light garlic soya sauce. Garnishes with fried gingger and coriander leaf. Beautiful when it is hot with steam rice.

L'apprenti Restaurant UPM

Young Manggo Salad wrapped with Vietnamese Rice Paper and Tmarind Glace

Safron Scallop Seafood with Lemongrass and Deepfrid Seafood Rolls

Angel Hair Pesto with Pine Nuts

Smoke Salmon and Papaya Coulis

MENU

Menu writing is very important skill for the Executive Chef.
This skill is developed by experience and the knowledge of your staff ? cook can deliver the food when is prepare. I love to writhe the menu, the recipe development and create the new dishes. From the menu we can create the art of presentation or the design of the food. Some how the menu writing need ayears of experience in cold kitchen, hot kitchen, fine dining and also pastry. This is one of my example menu write up recently for the working lunch at UPM.

MAJLIS MAKAN TENGAHARI

UPM BOARD OF DIRECTORS AND GENTING GROUPS CHAIRMAIN

L’APPRENTI RESTAURANT

9th. December 2010

MENU

RECEPTION DRINKS AND AMUSE BOUCHE

Fresh Lemongrass and Honey in the small Glass Flute

Smoked Salmon and Coriander Tar-Tar on Toast

   

APPETIZER

Gratin of Scallops

Coriander Hollandaise Sauce, Peking duck Comfit with Poached Asparagus Salad

   

SOUP

Black Pepper Chicken Consommé

serve with cold young mango kerabu in the rice paper roll

   

MAIN COURSE

Cod Fish

slow baked in the oven serve with hailam style wanton noodles and marinated mixed gentings greens salad

OR

Wagyu Beef Tenderloin

sous-vide cooking marination with perchick spices and maxim truffles potato

Garlic sabah sprout

DESSERT

TAPAI ICE-CREAM

serve with assorted New Year fruits and berries

   

Freshly Brew Coffee or Tea

RM 100.00 NET PER PERSON

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MALAYSIAN EGG PLANT MOUSAKA

GREEK MOUSAKA

INGRIDIENTS GRM
Egg plant 1 Nos (Medium Size)
Breadcrumb 100 grm
Salt 20 grm


WHITE SAUCE
Flour 500 grm
Fresh Milk 2 ltr
Butter 150 grm
Cream 250 ml
Parmesan Cheese 150 grm
Salt To taste


VEGETABLE FILLING
Olive oil 4 tbs
Garlic 100 grm
Carrot 300 grm
Onion 100 grm
Celery 200 grm
Leek 200 grm
Tomato Paste 200 grm
Tomato ConcasSe 200 grm
Mix Herbs 2 tbs
Basil 1 tbs
Oregano 1 tsp
Salt to taste
White Pepper powder to taste
Sugar to taste

METHOD
1. For the egg plant


.Slice about thickness ½ cm and arrange inside the trays. Sprinkle with salt and breadcrumb. Baked until ½ cook, not overcook

2. WHITE SAUE


.Melted the butter, and added the flour, continuously cooking until become roux. Put in the fresh milk and stir very well until all are combining like white sauce.
. Added in double cream, parmesan cheese and seasoning.
.To makes sure the sauce is thickness not to watery.


3. VEGETABLES FILLING


.Heat the olive oil, sauté the chopped garlic and onion until golden browns. Continuously cooking with all the chopped vegetables ingredients until soft and cook. Added in the tomato paste.
.Continuously cooking until all is mix, and added the tomato paste. Continuously cooking.
. After added in the mix herbs and let it boiled, slow the fire adjusts seasoning and taste.

4. ASSEMBLE THE DISH
.Layer the white sauce at the bottom with 2 tbs, and layer all the base.
.Place the layer egg plants and places the tomato sauce, and layer the egg plant again with the tomato sauce.
.On top place the white sauce and parmesan cheese.
. Baked in the oven until golden browns.



COOKING WORKSHOP RECIPE

APPETIZER


Crushed Black Pepper And Sesame Strudels Pastry Crust,

Sauté Asparagus And Green Salad Tossed With Balsamic Vinaigrette And Tomato Cherry Comfit

(Serving size: 6 portion)



INGREDIENTS

. 1 Footlong Crushed Black Pepper and Sesame Strudels Pastry Crust

. 18nos Green Asparagus (clean, trim nicely and blanch)

. 180grm Mixed Green Salad



For the Balsamic Vinaigrette Dressing

. 6tbs Balsamic Vinegar

. 12tbs Olive Oil

. 1tbs Lemon juice

. 1tsp Chopped Shallot

. 1tsp Sugar

. 1tsp Salt

. 1tsp Crushed Black Peppercorn



For the Tomato Cherry Comfit

. 24nos Tomato Cherry (blanch and peel)

. 8tbs Balsamic Vinegar

. 4tbs Brown Sugar

. 3tbs Orange Juice

. 1tsp Salt

. 1tsp Orange zest

. 1tbs Olive Oil

. 2tbs Water



For Garnishing

. 12nos Edible Flowers

. 12nos Fresh Thyme (trim)





METHOD

1. Blanch the clean Asparagus and marinate with Balsamic Vinaigrette at least 10 minutes before serving.

2. Clean the green salad and tosses with Balsamic vinaigrette.

3. To cook the tomato cherry comfit, firstly heat the sauté pan with medium fire. Caramelize the brown sugar, and then add balsamic vinegar and water.

4. Later, add in orange juice, orange zest and tomato cherry.

5. Reduce heat with slow fire. After the comfit remove from stove and let it cool.



Assemble the dish:

Using rectangular plate, place the half-cut Strudels Crust. Place with sauté asparagus and tossed garden greens with balsamic vinaigrette dressing. Cover the tossed garden salad with another half of Strudels crust. On the Chinese tea spoon place 3 nos tomato cherry comfit and garnish with fresh thyme. You also can garnish with fresh edible flower and one nos tomato comfit for attractive presentation. For more artistic presentation, pour the extra balsamic vinaigrette around the plate.

MAIN COURSE

Garlic And Ginger Flavor Strudels Pastry Crust Filled With Salmon And Mushroom Mousse, Serve With Basil Mashed Potato And Mango Chili Sauce

(Serving size: 6 portion)



INGREDIENTS

. 1 Footlong Garlic and Ginger Flavor Pastry Crust



For the Salmon and Mushroom Mousse

. 150grm Fresh Salmon fillet, clean and cut into cube, blanch

. 150grm Fresh Button Mushroom Slice

. 12tbs Fresh Cream, 5 for each mousse

. 30grm White Sandwich loaf cut into cube for binding agents

. 2tsp Salt

. 2tsp White Pepper Powder

. 1tsp Lemon Juice

. 4tbs Olive Oil

. 4tbs Chopped Garlic

. 4tbs Chopped Onion

. 1tsp Chopped Dill for Salmon Mousse



For the Mango Chili Sauce

. 1nos Mango, ripe and not to soft, peel the skin and blend until smooth

. 4tbs Sugar

. 1tbs Salt

. 1tbs Lime Juice

. 1tsp Chili Powder

. 1tbs Olive Oil

. 2tbs Water



For the Basil Mashed Potato

. 100grm Mashed Potato powder

. 5tbs Coking Cream

. 3 tbs Fresh Basil

. 1tbs Salt

. 1cup Fresh Milk



For Garnishing

. 6nos Fresh Basil

. 120grm Carrot Vichy





METHOD

1. Sauté the slice mushroom with olive and reduce with cream until soft. Blend using blender until smooth, add in the white loaf bread and seasoning.

2. Blanch the fresh salmon and blend with fresh cream and adjust with seasoning.

3. After both mousses is ready, place inside piping bag, and then pipe on the strudels crust. Sandwich the crust with mousse filling and cut into to 6 portions.

4. Cook the mashed potato powder with boiling fresh milk, add cream and fresh chopped basil and seasoning.

5. Cook the mango puree with olive oil, sugar, salt, lime juice, chili powder and water. Not to boiling point then remove from the stove.

6. Blanch the carrot Vichy, sauté and lightly seasoning for garnishing.



Assemble the dish:

On a plate, place the Strudels Crust, already portion. Pipe the Basil mashed potato at the side and garnished with fresh basil on top. Decorate with sauté Vichy carrot and Chili Mango sauce at the side.

Roast whole Lamb

Marinate and roast whole lamb......

Ramadhan Buffet

RAMADHAN HAWKER’S FARE

MENU

GORENG-GORENG :
Ketam Goreng berempah , Begedil, Ikan Masin dengan bawang dan chili padi,
Ikan sepat pekasam, Telor Masin, Goreng garing daging lembu berchili, Bebola Ikan a-la Japanese Tempura, Hati Ayam dengan serbuk kunyit Keropok Papadum, Keropok Ikan,
Keropok Udang Serunding Ayam

SALAD
Salad Mangga muda dengan udang ala siam petani, Ulam – ulam tempatan, Achar Tomato,Bendi berempah, Daun salad becampor dari Cameron Highlands, Gado-Gado, Achar Buah, Rojak Buah-buahan, Timun, Sotong dan Udang dengan Thai cili sos, Pechal Jawa, Jantung pisang rebus, Kacang Panjang

KERABU – KERABU KAK AZIZAH
Kerabu pucuk paku, Kerabu Taugeh, Kerabu perut Lembu, Kerabu Rebung

SAMBAL & DRESSING
Air assam, Chili Padi dengan sos hitam pekat, Sambal Belachan, Tomato sambal, Sambal bawang, Budu, Tempoyak, Cincalok, Thai Chili sos, Thai sambal belachan, Tom Yam sauce, Sos kuah kacang, Thousand Island, Cocktail Sauce
Jeruk Buah-Buahan ( mangga, betik, cermai, jambu )

DI ATAS ICE
Udang rebus dengan air limau
Kepah di rebus dan diperam dengan manisan madu halia
Cocktail sos, lemon di hiris serong, Wasabe, Kikoman

SOUP : Tulang Rawan di rebus hingga empuk
Soup Ayam mamak Hameed Penang
Soup Cendawan bercream pekat ala barat
HOT DISHES
Nasi Putih Kukus
Nasi Ulam – Ulam
Bubur Lampok
Gulai Ikan Masam Tempoyak
Daging Lembu di masak Rendang Tok
Pajeri Nenas
Udang galah dimasak dengan majerin secara china
Pucuk Ubi dan ubi keledek Masak Lemak dengan ikan bilis
Batang Keladi masak Assam pedas denga ikan air tawar
Wok goreng Ah-Chye chille kering Daging Ayam dan Gajus
Gulai Kambing kawah dengan rebung
Sambal Sotong Sumbat
Jagung Bakar


CHEF ISTEMEWA
Kambing Golek Panggang di hidang bersama Nasi Bryani Muar



HAWKERS STALL

STALL 1 : Teh Tarik, Milo, Local Kopi, Nescafe, Kopi Jantan
Ice Kacang Istemewa
Air Tebu
Cincau, Bandung, Cendul


STALL 2 : Chan Noodle Counter
Penang Kway Teow Goreng
Mee Goreng Mamak


STALL 3 : B . B . Q Ikan Bakar, Ikan Terubuk, Ikan Kembung,
Ikan Pari, Ikan Tenggiri, Ikan Cencaru, Sotong, Lamb
Chop, Ayam Perchik
Air Assam, B.B.Q Sauce, Chilli sambal, Black Pepper
Chili Padi

STALL 4 : Pak Dollah Satay dan Ketupat
Kuah Kacang


STALL 5 : Chef Rohaizan Lok-Lok Fanfare
Bersama kuah dan chili sos


STALL 6 : Ayam dan Lembu bersama sayur-sayuran
Roti Canai dan Murtabak

STALL 7 : Pizza dan roti John bersama kondiments



MANIS-MANISAN PENCUCI MULUT
Bubur kacang hijau, Bubur durian,
Pengat Cempedak,
Kek camporan dan persembahan , French pastries, Buah-buahan tempatan,
Kurma, Cucur Badak, Pulut Panggang, Bingka Ubi, Kuih Talam,
Buah Melaka, Raya cookies,
Black Forest Kek, Cheese Kek, Carrot kek, Tapai Pulut,
Ice kacang dan Ice – Cream Bar

ROAST SPRING CHICKEN

Ingredients:
Half spring chicken
Mashed Potato
Cherry tomato
Asparagus
Black pepper sauce

step 1.
marinate the spring chicken with olive oil, chopped garlic, crushed black peppercorn, oregano, basil, thyme and salt. Some lemon jus and balsamic vinegar. Marinate for 45 minute to one hour bake in the oven at temperature 180 degree Celsius for 40 to 45 minutes.

step 2.
take it out place on dinner plate serve with mashed potato, saute Cherry tomato with asparagus.
pour black paper sauce .

Scallop Per See Food Creative

The dish is very simple and easy to cook. It is nice to see as a dishes but uniquely to touch it.

Sometimes you need a little touch hands of god.

CHICKEN SATAY RECIPE

CHICKEN SATAY






Ingredients

· 400g free range chicken breast filletMarinade for chicken, overnight, cut cube to your portion size skewer.
 3 cloves garlic, pounded finely
 1 lengkuas
 1 turmeric
 1 ginger
 2 shallot mince
 2 lemon grass minces
 2 tbs spoon sugar
 1 brown sugar / gula melaka
 2 tbsp olive oil
 2 tbsp salt to taste
 1 tsp white pepper powder



Peanut Sauce:
 1 tbs chopped onion
 3 shallots
 1 clove garlic
 2 1/2 tbsp chilli paste
 1/4 tsp turmeric powder
 1 tbsp coriander powder
 1 tbsp chopped galangal
 2 tbsp oilSeasoning:
 Juice of 2 limes
 1 tbsp brown sugar
 Salt to taste
 1 tbsp soft brown sugar
 2 tbsp crunchy peanut butter
 125ml water
 2 tbsp coconut milk
MethodCut chicken fillets into thin strips of 2.5cm slices.Mix all marinade ingredients in a bowl. Place chicken strips in the marinade and stir well so that the strips are well-coated. Place the strips in a plastic container, cover and refrigerate for several hours or preferably overnight.Thread the marinated strips of meat through satay skewers. Arrange the skewers on a heated and oiled grill or barbecue and grill until meat is evenly browned on both sides and cooked through. (if you have a microwave oven, you can grill on high, i.e. Grill (1) for eight to 10 minutes or until evenly browned and cooked through).For the satay sauce, heat oil in a wok and fry the ground ingredients until the oil rises to the top.Add seasoning and water. Bring to a boil, then simmer the mixture until the gravy turns thick. Add the milk and continue to cook for an extra five to six minutes. The sauce is ready for serving.

KETUPAT


4.5 “


5 “ RICE WEIGHT 130 – 135 GRM


Rinse rice sachets 2 – 3 times. Pour water above sachet rice.
Boil a pot water with the sachets of rice. Boill for about 45 minutes. Stir well to ensure even cooking.
When rice sachet has expanded and is cook, take it out to cool. After that, cut into small size and ready to serve.

Grill Vegetables with Pesto and Greek cheese in Filo Pastry

I like this combination of dishes. Simple but it is more to taste. Nicley trim vegetables and seasoning with salt and pepper, grill until cook and then toss with pesto sauce. The perfection of flavour vegetables go well with pesto sauce. In filo pastry, roll over the feta cheese, onion, garlic and olive oil. Baked until golden brown. The duo combination of taste is very exhilarating when we had with roast beef or Chicken.

Nicely presentation and the colour, texture make very flavorful.